Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Chuanai CAO"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 12, Pp 62-72 (2023)
The present study was aimed to investigate the volatile flavor characteristics and changes on volatile flavors of key process points in the processing of soft canned braised pork balls in gravy, as well as verify the formation mechanism of Warmed-ove
Externí odkaz:
https://doaj.org/article/f10cf01c116245f5b5cd831f6fe17e00
Autor:
Fengxue Zhang, Zhigang Sun, Xin Li, Baohua Kong, Fangda Sun, Chuanai Cao, Qian Chen, Hongwei Zhang, Qian Liu
Publikováno v:
Ultrasonics Sonochemistry, Vol 95, Iss , Pp 106379- (2023)
Currently, as a promising alternative protein source, the interest of edible insect protein has been continuously increased. However, the extraction processing had distinct effects on the physicochemical properties and functionalities of this novel a
Externí odkaz:
https://doaj.org/article/e7e0b021aeb24151b351f62cf1d78cc5
Autor:
Fengxue Zhang, Qiang Yue, Xin Li, Baohua Kong, Fangda Sun, Chuanai Cao, Hongwei Zhang, Qian Liu
Publikováno v:
Ultrasonics Sonochemistry, Vol 94, Iss , Pp 106335- (2023)
Edible insects have been considered as a sustainable and novel protein source to replace animal-derived proteins. The present study aimed to extract Tenebrio molitor larvae proteins (TMP) using ultrasound-assisted alkaline extraction (UAE). Effects o
Externí odkaz:
https://doaj.org/article/4d5ce652c18f481488988ddd3f7c3291
Publikováno v:
Foods, Vol 12, Iss 7, p 1507 (2023)
This study aimed to investigate the effects of different concentrations (0.1, 0.2, 0.3, 0.4, and 0.5% w/w) of Abelmoschus manihot gum (AMG) on the gel properties and in vitro digestibility of frankfurters. The results indicated that AMG incorporation
Externí odkaz:
https://doaj.org/article/67dc5e8602294774b76a1352b1946d0f
Autor:
Chuanai Cao, Yining Xu, Meiyue Liu, Baohua Kong, Fengxue Zhang, Hongwei Zhang, Qian Liu, Jinhai Zhao
Publikováno v:
Foods, Vol 11, Iss 22, p 3581 (2022)
The present study investigated the additive effects of L-Arginine (L-Arg) with potassium carbonate (PC) on the quality characteristics of phosphate-free frankfurters. The results showed that L-Arg combined with PC could act as a viable phosphate repl
Externí odkaz:
https://doaj.org/article/962b0b339e054eb88777f831c8c431e9
Publikováno v:
Ultrasonics Sonochemistry, Vol 71, Iss , Pp 105379- (2021)
The objective of this study was to evaluate the effect of ultrasound treatments with different durations (15, 20, 25, 30, and 35 min) at a low static temperature (12 °C) controlled by an intelligent temperature control and monitoring system on the q
Externí odkaz:
https://doaj.org/article/9163800d04ca4618ae26494a5cb83851
Publikováno v:
Foods, Vol 11, Iss 3, p 278 (2022)
In this study, the effects of calcium chloride (CaCl2) addition on the physical and oxidative stabilities of filled hydrogel were investigated. The results revealed that CaCl2 significantly enhanced the particle size, interfacial layer thickness, app
Externí odkaz:
https://doaj.org/article/c170e54637ee4bdd992c6630670ebdfe
Publikováno v:
Foods, Vol 10, Iss 5, p 1027 (2021)
The objective of this study was to investigate the influence of sodium chloride (NaCl) concentration (0–500 mM) on the physical and oxidative stabilities of filled hydrogel that were stabilized using heat-denatured whey protein concentrate and high
Externí odkaz:
https://doaj.org/article/eaecab6334a74af793ccebf013f876fc
Publikováno v:
International Journal of Biological Macromolecules. 183:1459-1474
The present study investigates the effect of different acetylated cassava starch (ACS) concentrations on the physical and rheological properties of multicomponent emulsion-based products at specific pH values. The emulsion-based products were made by
Autor:
Dongxue Yuan, Yining Xu, Baohua Kong, Chuanai Cao, Fengxue Zhang, Xiufang Xia, Hongwei Zhang, Qian Liu, Jinhai Zhao
Publikováno v:
Meat science. 196
This study was designed to investigate the utilization of seaweed dietary fiber (SDF) as a potential alternative to phosphates on the quality profiles of phosphate-free frankfurters. The results showed that the incorporation of SDF obviously promote